Malibu Chicken
This Malibu Chicken is a comforting, slightly nostalgic dish featuring tender chicken breasts topped with ham and Swiss, coated in golden breadcrumbs, and finished with a sweet-tangy honey mustard drizzle.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts (about 1.25–1.5 lb total)
- 4 slices deli ham (or prosciutto for a saltier note)
- 4 slices Swiss cheese
- 1 to 1 1/2 cups breadcrumbs (panko or regular) Panko gives a lighter, crunchier crust.
- to taste Salt and freshly ground black pepper
- as needed Oil for frying (neutral oil like canola or vegetable) Or use a little oil on a baking sheet if baking.
- as needed Honey mustard sauce to drizzle Store-bought or homemade.
Instructions
Preparation
- If baking, preheat the oven to 375°F (190°C). If pan-frying, heat a skillet over medium and have oil ready.
- Pat chicken breasts dry and season both sides with salt and pepper. If breasts are uneven, gently pound to an even thickness (~1/2–3/4 inch) so they cook evenly.
- Place one slice of ham and one slice of Swiss cheese on top of each breast. Tuck the edges slightly so the toppings stay centered.
- Dredge each assembled breast in breadcrumbs, pressing gently so the crumbs adhere evenly.
Cooking
- For baking: Place the coated breasts on a lightly oiled or greased baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden.
- For pan-frying: Add enough oil to coat the bottom of the skillet. Cook the breasts 5–7 minutes per side over medium heat until golden; if the centers are not done, transfer to a 350°F (175°C) oven for 5–10 minutes to finish.
- Remove from heat and let rest for 3–5 minutes. Drizzle honey mustard sauce over each serving before plating.
Notes
For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers. Panko gives a lighter, crunchier crust; seasoned breadcrumbs add more flavor.